Slow Cooker Corned Beef with Mustard and Herbs

Rinse the corned beef brisket under cold water to remove excess brine and pat dry with paper towels.

In a small bowl, mix together Dijon mustard, whole-grain mustard, olive oil, garlic powder, onion powder, dried thyme, dried rosemary, dried parsley, smoked paprika, salt, and black pepper to create a paste.

Rub the mustard and herb paste evenly over the entire surface of the corned beef brisket.

Layer the carrots, potatoes, and onion in the bottom of the slow cooker to create a bed for the brisket.

Place the prepared corned beef brisket on top of the vegetables.

Pour the beef broth and water into the slow cooker, ensuring the liquid covers the vegetables and reaches at least halfway up the sides of the brisket.

Cover the slow cooker with its lid and cook on low for 8-10 hours, or until the corned beef is tender and easily shredded with a fork.

During the last hour of cooking, add the cabbage wedges to the slow cooker, nestling them around the brisket and vegetables.

Once fully cooked, remove the corned beef from the slow cooker and let it rest for 5 minutes. Slice it against the grain for serving.

Serve the sliced corned beef alongside the cooked vegetables, drizzling with a bit of the flavorful cooking liquid from the slow cooker.